Here and There Smoked Salmon Sushi Squares!
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Step 1. Combine sushi rice, mirin, rice-wine vinegar, konbu and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. (Alternatively, use a rice cooker.)
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Smoked Salmon Sushi Squares Instructions: Prepare Sushi Rice (see recipe below) Line an 8-inch square baking dish with plastic wrap (spread over the bottom and sides of the dish and let overhand to help remove the sushi later); set aside. In a small bowl, combine the mayonnaise and 1/2 teaspoon wasabi; set aside.
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Reduce the heat, cover and simmer for 15 mins until all the water is absorbed. Remove from the heat and leave covered for 10 mins. STEP 2. Fluff the rice with a fork and stir through the vinegar. Line a small rimmed baking tray with baking paper. Transfer the rice to the tray and spread with a wet silicone spatula.
Here and There Smoked Salmon Sushi Squares!
Dampen hands with cold water and press the rice down into an even layer. Cover the last layer with plastic wrap. Set another 9 x 13 inch pan on sushi and press down firmly. Put pan in the fridge for two hours. Take buttom layer of plastic wrap and invert pan on to a cutting surface. Using a VERY sharp knife, cut into 64 squares.
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Drain well and place in a pot with 2-1/4 cups cold water. Bring to a boil over high heat. Turn the heat to its lowest setting; over and cook until tender, about 15-18 minutes. Combine the vinegar, sugar and salt in a small pot. Bring to a boil and stir to dissolve the sugar. Remove from the heat.
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Make the sushi rice. If you want to learn how to make sushi rice properly, from measuring the rice and rinsing the rice, read my Sushi Rice recipe. Pack the sushi rice into a container. Cut the bed of sushi rice into cubes inside the container. Prepare the topping ingredients. Cut or arrange them into a square shape.
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Excellent serve, will definitely be back to try more rolls." See more reviews for this business. Best Sushi Bars in Albuquerque, NM - Diaz Kitchen & Sushi Bar, Sakura Sushi and Grill, Dragon Sushi, Naka Sushi, Tokyo Bangkok, Tamashi Japanese Restaurant, Samurai Grill & Sushi Bar, Bento Sushi, Sushi Xuan, Shogun Japanese Restaurant.
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Cook rice vinegar, mirin, sugar, & salt in a saucepan over medium-high heat. Once the sugar & salt dissolve, set it aside to cool. Tip! โข Eliminate the extra dish to wash by measuring out all the ingredients in a liquid measuring cup & microwaving it in 30-second intervals, just until the sugar & salt dissolve. 2.
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First cook the sushi rice in a rice cooker or on the stove top. On the stove, place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
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Directions. Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer. Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width.
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Let stand, covered, for 15 minutes. Meanwhile, wash and break asparagus stalks where they snap easily; discard ends. Cover in boiling water for 2 to 3 minutes or until fork-tender. Rinse in cold water. Pat dry and slice into 1-inch pieces. With scissors, cut nori sheet along perforated lines. Cut each long strip into 1 1/2 inch squares; set aside.
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Prepare the sushi rice squares according to the directions above. Dice up one-half pound of sushi-grade tuna. In a bowl, mix one-half cup of mayo with a few squirts of Sriracha. Do you. Meaning, you control the spice level. Fold in the diced tuna. Plate the crispy rice squares.
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Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes.
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Method. Put the rice in a medium saucepan, cover with 660ml cold water and place over a medium heat. Cover, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat and set aside, covered, for 15 minutes. Uncover the sticky rice and add the soy sauce and rice vinegar.
